40 Korean foods we can't live without40韓國食品,我們的生活不能沒有

Street food, comfort food, spicy stews for masochistic mouths: These 40 dishes are essential to the Korean heart, soul and digestive tract

hangover stewHangover? Forget hair of the dog, sip blood of the ox.

1.Hangover stew (해장국)

Given Korea’s dedicated drinking culture, it’s not surprising that Korea’s hangover-curing culture is equally as developed, from pre-drinking drinks to post-drinking drinks to a glorious array of spicy and steamy stews and soups. 

Made from a beef broth, with cabbage, bean sprouts, radish and chunks of congealed ox blood, the deeply satisfying taste does wonders to kick-start your sluggish brain in the morning. 

Chungjinok has been making haejang-guk since 1937, so they must be doing something right. 24 Jongno 1-ga, Seoul (청진옥서울특별시종로1 24 ); +82 2 735 1690

 

kimchiThe most popular "Kim" in Korea.

2. Kimchi (김치)

Dating to the Shilla Dynasty (approximately 2,000 years ago), kimchi is the beloved spicy sidekick at every Korean table. It's made by salting and preserving fermented cabbage in a bed of pepper, garlic, ginger and scallion. 

Feeling adventurous? Exchange your regular red cabbage kimchi for ggakdugi (chopped radish kimchi), a popular side at gimbap restaurants. Yeolmumul kimchi is a less spicy kimchi made with young radish stalks floating in a tangy soup.   

For a selection of handmade kimchi, try online kimchi sellers Real Kimchi.   

 

3. Soft Tofu Stew  (순두부찌개)

Soft tofu, clams and an egg in spicy broth? This popular stew is a classic example of unexpected flavor combinations yielding delightful sensations. 

The soft tofu -- which breaks into fluffy chunks in the stew -- holds the flavor of the clam and serves as a relief from the overall spiciness.

Proper sundubu-jjigae comes in a traditional earthenware pot designed to retain heat. The egg is cracked into the stew after serving, and cooks inside the bowl.

Jaesun Sikdang has the Korean blogosphere buzzing with appreciation for its ambitious menu: four types of sundubu jjigae, all for less than ₩6,000. 182-3 Nonhyun 1-dong, Gangnam-gu (제순식당, 서울특별시 강남구 논현1동 182-3); +82 2 514 3864

 

samgyeopsalSo juicy and fatty, you won't even need condiments.

4. Samgyeopsal (삼겹살)

The best part of eating in a samgyeopsal restaurant is the atmosphere -- a rollicking party punctuated by soju shots, pork strips sizzling on a grill and shouts for “one more serving, please!” 

Served with lettuce, perilla leaves, sliced onions and raw garlic kimchi, it's smudged in ssamjang (a mix of soybean paste called 'doenjang' and chili paste called 'gochujang') or salt and pepper in sesame oil. 

Bulzip Samgyeopsal in Hongdae serves delicious pork barbecue 24 hours a day. Seokyo-dong, Mapo-gu, Seoul (벌집 삼겹살, 서울특별시 마포구 서교동); +82 2 323 3384;www.bulzip.co.kr

 

Greasy and thick? Must be borrowed from Chinese cuisine.

5. Jjajangmyeon  (짜장면)

Although originally a Chinese dish, Koreans have taken the noodles and created a thicker, yummier version that holds only a vague resemblance to its Chinese predecessor. (Think of New Yorkers and the wonders they’ve done with pizza.)

It would not be an understatement to say Korean diets would not be the same without this dish -- most Koreans eat it at least once a week, and have their favorite jjajangmyeon delivery shop on speed dial. 

Yangjagang, 660-15 Sinsa-dong, Gangnam-gu (양자강, 서울특별시 강남구 신사동 660-15); +82 2 543 2233

 

6. Chimaek (치맥)

Chimaek, short for “chicken, maekju (beer)” is actually not a dish, but an institution. This glorious pairing features two surprisingly mundane foods: fried chicken and beer. 

Neither half, chicken nor beer, is particularly remarkable on its own. But their popularity as a joint entity demonstrates a glorious combination devoured by millions of Koreans every weekend. 

The Frypan in Sinchon takes chimaek very seriously: 2-2 Changcheon-dong, Seodaemun-gu, Seoul (더 후라이팬, 서울특별시 서대문구 창천동 2-2번지); +82 2 393 7707

 

ramyeonThe international symbol for student and single life.7. Instant noodles (라면)

Anyone can follow the directions on the back of the ramyeon package to boil water and sprinkle in the spice packet, but connoisseurs will add extras like canned tuna, eggs, and cheese for enhanced flavor. 

Need some pointers on how it’s done? Try Ilgongyuk Lamyun in Hongdae, named for the time of day when ramyeon supposedly tastes the best: 106 for 10:06 pm. Their upgraded ramyeon dishes are replete with everything from bean sprouts and tofu to mussels and sea mustard. And as if that isn’t enough, all meals come with a complimentary supply of eggs, glutinous rice, and toast. 

2/F Prugio Sang-ga, 486 Seokyo-dong, Mapo-gu, Seoul (일공육 라면, 서울특별시 마포구 서교동 486번지 푸르지오 상가 2층); +82 3142 1241

8. Kimchi Stew (김치찌개)

A lesser-known fact about kimchi is its versatility as an ingredient in a whole slew of derivative dishes, which comprise a category of their own.

In kimchi jjigae, red cabbage kimchi is chopped, sautéed in oil, and cooked with tofu, cellophane noodles, pork (sometimes tuna), and other vegetables. 

Despite the stew's debt to kimchi, you know it has come into its own when it’s served with kimchi as a side dish. 

Try Gwanghwamunjip Kimchi Jjigae for kimchi jjigae as kimchi jjigae was always meant to be: obscenely orange and obscenely delicious. 43 Dangju-dong, Jongno-gu, Seoul (광화문집 김치찌개, 서울특별시 종로구 당주동 43); +82 2 739 7737

9. Army Stew (부대찌개)

This hodgepodge stew of sausages, Spam, American cheese, instant noodles, tteok, and assorted vegetables dates back to the aftermath of the Korean War. 

Because meat was scarce, cooks found creative replacements in the surplus foods from the American army base stationed in Seoul, hence the stew's name. 

Although meat has since then become plentiful, a buddae jjigae without Spam is unimaginable.

Choi-ssi Ajeossi Buddaejjigae has unlimited refills of rice and ramyeon noodles. 54-32 Myeongdong 2-ga, Jung-gu, Seoul (최씨아저씨 부대찌개, 서울특별시 중구 명동 2가 54-32); +82 70 8871 6788

ganjang gye jangWhat can't they ferment over there?

10. Soy sauce crab (간장게장)

Ganjang gejang, or crab marinated in soy sauce, can be so addictive that it’s often affectionately called “rice thief,” the joke being that you keep eating more rice just so that you can have more gejang since it’s just that good. 

Slightly tangy, tantalizingly bitter, pungent and cold, the taste may come as a shock for first-timers. But among Koreans, gejang has been carving out a niche for itself as more of a centerpiece than a sideshow to other seafoods. 

Pro Ganjang Gejang in Sinsa-dong is over a quarter of a century old. 27-1 Jamwon-dong, Seocho-gu, Seoul (프로간장계장, 서울특별시 서초구 잠원동 27-1); +82 2 543 4126

More on CNNGo: Best noodles in Seoul

 

tteokbokkiPerfect snack for slurping after the dentist.

11. Tteokbokki (떡볶이)

This iconic red-orange street food is so popular there’s an entire town in Seoul just devoted to the steamed and sliced rice cakes (tteok), cooked with fish cakes (oden) and scallions in a sweet and spicy sauce made of chili paste.   

Chefs have been known to put all sorts of things inside the sauce, from the black soybean paste to plain old ketchup. Call us masochists, but one thing is certain: the more pepper, the better. 

Sindang-dong Tteokbokki Town, Sindang 1-dong, Jung-gu, Seoul (신당동 떡볶이타운, 서울특별시 중구 신당1동)

12. Gopchang (곱창)

Gopchang refers to the small intestines from pork or cattle, which, chopped into rounded sections, can be cooked into soups, stir-fried, or grilled.   

Grilled, gopchang is yet another important aspect of Korean barbecue culture. Chewy without being rubbery, it’s a bit more festive than samgyeopsal, although it’s still a staunchly earthy food. 

And as most office workers in Korea can tell you, it’s divine with soju. 

For something even more out of the ordinary, try gopchang with wine at Seolhalmeoni Gopchang. 227 Hyoje-dong, Jongno-gu, Seoul(설할머니 곱창, 서울특별시 종로구 효제동 227); +82 10 9486 1229

samgyetangWho needs Gatorade to replenish when you've got young boiled chicken?

13. Samgyetang (삼계탕)

Continuing along the masochistic strain, Koreans have a saying that goes, “fight heat with heat.” What that means is Koreans love to eat boiling hot dishes on the hottest summer days. 

The most representative of these is samgyetang, a thick, glutinous soup with a whole stuffed chicken floating in its boiling depths. 

The cooking process tones down the ginseng’s signature bitterness and leaves an oddly appealing, aromatic flavor in its stead -- a flavor that permeates an entire bird boiled down to a juicy softness. 

Head over to the popular Tosokchon Samgyetang near Gyeongbok Palace for some healthy boiled bird--keep in mind, however, that with great fame come long lines. 85-1 Chebu-dong, Jongno-gu, Seoul(토속촌 삼계탕, 서울특별시 종로구 제부동 85-1); +82 2 737 7444

14. Bibimbap (비빔밥)

This Korean lunch-in-a-bowl mixes together a simple salad of rice, mixed vegetables, rice, beef, and egg, with sesame oil and a dollop of chili paste for seasoning. Although Korean kings from yesteryear would probably be shocked at how the royal dish has become so ingrained into the palate of the masses, we love how cheaply and quickly we can devour our favorite lunch.  

Bibimbap restaurant Gogung in Myeongdong has a tempting menu of beautifully arranged bibimbap. 12-14 Chungmu-ro 2-ga, Jung-gu (고궁, 서울특별시 중구 충무로2가 12-14); +82 2 776 3211

gimbapSo jam-packed with meat and veg, it's the lunch box within the lunch.

15. Gimbap (김밥)

The process of making gimbap resembles the Italian glasswork technique of millefiori, and indeed, the finished gimbap often looks too pretty too eat. 

Sautéed vegetables, ground beef, sweet pickled radish, and rice, rolled and tightly wrapped in a sheet of laver seaweed (gim), and then sliced into bite-sized circles. 

Kkoturi Gimbap has gimbap so good that even the ends (which are usually regarded as largely useless, like the crusts on a sandwich) are treasured by their patrons. At least, that’s their claim. #101 Koggiri Sangga, 615-1 Sinsa-dong, Gangnam-gu, Seoul (꼬투리 김밥서울특별시 강남구 신사동 615-1 코끼리상가 101); +82 2 515 1259

16. Doenjang (된장)

When people think Asian cuisine, they often think soy sauce. But soy sauce is actually a byproduct of this soybean product, a paste made from dried and fermented soybeans in a process too complicated to describe here. 

This brown, textured paste is not the prettiest food in the world, and like Australian vegemite, the taste takes some getting used to. But once that taste is acquired, good luck trying to make do without it. 

Few restaurants serve doenjang on its own, but the Solnamugil Doenjang Yesul serves doenjang bibimbap. 103-8 Myeongryun 4-ga, Jongno-gu, Seoul (솔나무길된장예술, 서울특별시 종로구명륜4 103-8); +82 2 745 4516

17. Gamjatang (감자탕)

Most gamjatang places are open 24 hours, because Koreans tend to crave this stew in the early hours of the morning as an alternative to hangover stew. 

This hearty dish features potatoes (gamja), scallions, ground perilla seed, and bits of pork cooked in a pork bone broth. The real appeal of this stew lies in the unique taste of the perilla seed, which is perhaps more important to the flavor than the meat. 

Geumgangsan Gamjatangi is said to be a favorite of Korean actor Jo In-seong. 345-18 Myeongil-dong, Gangdong-gu, Seoul (금강산 감자탕서울특별시 강동구 명일동 345-18); +82 2 442 7714

istockphotoThese make traditional pancakes look like white bread.

18. Haemul Pajeon (해물파전)

Crunchy and filling, Korean pancake tastes best when it comes studded with shellfish, cuttlefish, and other varieties of seafood, to make haemul (seafood) pajeon. 

And with its traditional companion of Korean rice wine, makgeolli, pajeon makes the perfect meal for a rainy day. 

“Pajeon Alley,” by Kyunghee University, houses some of the most crowded pajeon places in Seoul, and up there at the top is Nageune Pajeon. 139-3 Jegi-dong, Dongdaemun-gu, Seoul (나그네 파전, 서울특별시 동대문구 제기동 139-3); +82 2 926 9077

19. Jjambbong (짬뽕)

This dish is the soupier, spicier counterpart to jjajangmyeon and together they form the core of Korean Chinese home delivery cuisine. 

But although noodles dominate in terms of sheer quantity, the onions and chili oil that flavor the soup are what really demand your attention. With copious amounts of chili oil-saturated onions and other vegetables on top of the noodles, few are able to finish this dish in its entirety, but many try. 

Hongshiwon, Bongchun-dong 871-77, Gwanak-gu, Seoul (홍시원서울특별시 관악구 봉천동 871-77 ); +82 883 4339 

sundaeSundae bloody Sundae.

20. Sundae (순대)

Another street food, sundae is a type of sausage, similar in content to blood pudding, with roots in Mongolian cuisine. “Real” sundae is pig intestine with a stuffing of cellophane noodles, vegetables, and meat, but even if you eat the street vendor version, which uses a synthetic replacement for the pig intestine, you will still be able to enjoy the lungs and liver on the side. Yum. 

To sample other varieties of this beloved food, try Wonjo Sundae Town in Sillimdong, where you can pick and choose between several floors packed with soondae sellers. Sillim-dong 1640-31, Gwanak-gu, Seoul (원조 순대타운, 서울특별시 관악구 신림동 1640-31); +82 2 884 7565

More on CNNGo: Best Seoul bindaetteok: Flippin' good Korean pancakes

 

kongguksuThe Korean version of the protein shake.

21. Kongguksu (콩국수)

This seasonal dish might taste bland to some, but once you learn to enjoy the subtle flavor of the bean, you will acquire a taste for this cold, creamy, textured noodle dish that no other dish will be able to satisfy in the summer.

And if the pale, spring green julienned cucumbers placed on the hand-ground, snow-white soybean doesn’t tip you off, kongguksu is a highly nutritious dish that also happens to be vegetarian-friendly. 

Matjarang in Daechi-dong is said to have the best kongguksu south of the river. 987-7 Daechi 2-dong, Gangnam-gu, Seoul (맛자랑, 서울특별시 강남구 대치2 987-7); +82 2 563 9646

kalguksuYour breath will keep the vampires away.

22. Kalguksu (칼국수)

Bad kalguksu can be very bad. But good kalguksu is divine. 

Although most kalguksu places will add mushrooms, sliced pumpkin, and seafood or chicken to the basic ingredients of noodles and broth, at the end of the day kalguksu is about the pleasure of the plain.

You can’t get much plainer than the Chanyangjip in Jongno. But don’t be fooled by its unsophisticated appearance--this place has been serving kalguksu to the masses since 1965 for ₩200 a bowl, and shows no sign of slowing down. 27 Donui-dong, Jongno-gu, Seoul (찬양집, 서울특별시 종로구 돈의동 27); +82 2 743 1384

seollung tangIf stone soup existed, it would taste something like this.

23. Ox Bone Soup (설렁탕)

This ox bone soup is easily recognizable by its milky white color and sparse ingredients. At most, seolleongtang broth will contain noodles, finely chopped scallions, and a few strips of meat. 

Yet for such a frugal investment, the results are rewarding. There is nothing like a steaming bowl of seolleongtang on a cold winter day, salted and peppered to your taste, and complemented by nothing more than rice and ggakdugi kimchi.  

Mapo-Ok in in Mapo-gu serves seolleongtang made from Korean beef, and has two options for seolleongtang: “regular” and “special.” 50-13 Yonggang-dong, Mapo-gu, Seoul (마포옥, 서울특별시 마포구 용강동 50-13); +82 2 716 6661

24. Tteokguk (떡국)

Originally tteokguk was strictly eaten on the first day of the Korean New Year to signify good luck and the gaining of another year in age. The custom makes more sense if you think in Korean: idiomatically, growing a year older is expressed as “eating another year.” 

But this dish of oval rice cake slices, egg, dried laver seaweed, and occasionally dumplings in a meat-based broth is now eaten all year round, regardless of age or season. 

The tteokguk at Gung in Insadong serves tteokguk with meaty dumplings all year long -- exceptingholidays. 30-11 Gwanhun-dong, Jongno-gu Seoul (서울특별시 종로구 관훈동 30-11); +82 2 733 9240 

doenjangKoreans never met a paste they couldn't turn into stew.

25. Doenjang jjigae (된장찌개)

This humble, instantly recognizable stew is one of Korea’s most beloved foods. 

The ingredients are simple: doenjang, tofu, mushrooms, green peppers, scallions, and an anchovy or two for added flavor. Add rice and kimchi on the side and you have a meal -- no other side dishes necessary. 

While its distinctive piquancy might throw some off, that very taste is what keeps it on the Korean table week after week.

Enjoy a bowl of doenjang jjigae at Ttukbaegijip for a mere ₩4,000, celebrated for its deep and satisfying flavor. 5-1 Gwancheol-dong, Jongno-gu, Seoul (뚝배기집, 서울특별시 종로구 관철동 5-1); +82 2 2265 5744

galbiThe key to being liked in Korea? Holding the tongs.

26. Galbi (갈비)

Galbi, which means “rib,” can technically come from pork and even chicken, but when you just say “galbi” sans modifiers, you’re talking about thick slabs of meat marinated in a mixture of soy sauce, chopped garlic, and sugar and grilled over a proper fire. 

Of course, beef galbi can be used to make soup (galbitang) and steamed galbi (galbijjim). But these dishes, while excellent in their own right, are overshadowed by their grilled leader. 

Sure, there are less expensive options out there, but Galbi can be a high-end dish, and the notorious Byeokje Galbi in Bangi doesn’t let you forget it. 205-8 Bangi 1-dong, Songpa-gu, Seoul (벽제갈비, 서울특별시 송파구 방이1 205-8); +82 2 415 5522

27. Chuncheon dakgalbi (춘천 닭갈비)

On the other end of the galbi spectrum is the low-budget student favorite Chuncheon dakgalbi. 

In this dish, chunks of chicken are marinated in a sauce of chili paste and other spices, and stir-fried in a large pan with tteok, cabbage, carrots, and slices of sweet potato. 

Because of the tendency of the red dakgalbi sauce to splatter, it’s common to see many diners wearing aprons over their clothes as they cook and eat. 

At 619 Rib a serving is ₩9,000; add an order of gamjajeon (potato pancakes) for a break from the spicy. 104-8 Daehyeon-dong, Seodaemun-gu, Seoul (춘천 닭갈비, 서울특별시 서대문구 대현동 104-18); +82 2 313 0619

28. Bossam (보쌈)


bossamA very Korean way to eat pig.

As is frequently the case with many Korean meat dishes, Bossam at its core is simple: steamed pork. 

But key to this dish is that the steamed pork is sliced into squares slightly larger than a bite, lovingly wrapped in a leaf of lettuce, perilla, or kimchi, and daubed with a dipping sauce. There are two traditional options: ssamjang, made of chili paste and soybean paste (doenjang), or saeujeot, a painfully salty pink sauce made of tiny pickled shrimp. 

Wrapping and dipping are essential.  

Try Nolboo Bossam, where the bossam and its associated side dishes are tied into convenient sets that you can order for reduced prices. Daechi-dong 899-3, Gangnam-gu, Seoul (놀부보쌈, 서울특별시 강남구 대치동 899-3); +82 2 556 2232

29. Agujjim (아구찜)

Agujjim, also known as agwijjim, is a seafood dish that consists of anglerfish braised on a bed of dropwort and bean sprout. It is as spicy as it looks: the entire dish is a bright reddish color, from the chili powder, chili paste, and chili peppers used in the seasoning. 

The white, firm flesh of the anglerfish, which is quite rightly called the “beef of the sea,” is meaty and filling. And the tangle of dropwort and bean sprout that make up the majority of the dish aren’t just there for decoration: the dropwort is tart and the bean sprouts crunchy. 

Try the famous agujjim at seafood restaurant Getmaul. Poongwon Building, 449-16 Seongnae-dong, Gangdong-gu, Seoul (갯마을, 서울특별시 강동구 성내동 449-16); +82 2 487 2102

japchaeThere's a reason why musicals have entire songs about cellophane.

30. Japchae (잡채)

Japchae, a side dish of cellophane noodles, pork, and assorted vegetables sautéed in soy sauce, makes its most frequent appearances at feasts and potlucks. 

There are no precise rules governing the precise assortment of vegetables in japchae, but most recipes won’t stray far from the standard collection of mushrooms, carrots, spinach, onions, and leeks.

Sandong gyojagwan in Sinsa-dong serves a mean platter of chili pepper japchae. Customers can also opt for a smaller, less expensive sample of the noodles by going with the japchaebap, which is just another way of referring to japchae with rice on the side. 615 Sinsa-dong, Gangnam-gu, Seoul (산동교자관, 서울특별시 강남구 신사동 615); +82 2 514 2608

More on CNNGo: 5 Korean ways to eat a pig

 

dubukimchiJust add some soju and -- hey presto -- a main dish becomes a side dish.

31. Dubukimchi (두부김치)

This appropriate combination of blanched dubu (tofu), sautéed kimchi, and stir-fried pork is a threesome made in heaven. The dubu, which has the potential to be bland on its own, has the pork to add substance and the kimchi to add flavor. 

Another stalwart companion to alcohol, especially at more traditional bars and restaurants, dubukimchi makes soju almost palatable.  

Try some dubukimchi, without or without soju, at Wonjo Halmeoni Dubujip. 2/F Inwang Building, 85-9 Gugi-dong, Jongno-gu, Seoul; (서울특별시 종로구 구기동 85-9 인왕빌딩 2층); +82 2 379 6276 

32. Hobakjuk (호박죽)

hobakjukNothing says "get well soon" like a bowl of golden porridge.This viscous, yellow-orange juk, or porridge, gets its distinctive color and flavor from the pumpkin, its namesake and its main ingredient. The pumpkin is peeled, boiled, and blended with glutinous rice flour, and the result is a bowl of porridge so creamy, golden, and sweet that in some ways it seems more pudding than porridge. 

Hobakjuk is often served as an appetizer to meals, or as a health food: it is supposedly beneficial to those suffering from intestinal problems. The specifics of medicinal science aside, it’s not difficult to imagine that this mellow, mildly flavored meal can heal. 

Daeyeo, 44-4 Youido-dong, Yeongdeungpo-gu, Seoul (대여, 서울특별시 영등포구 여의도동 44-4); +82 2 783 6023

33. Gyeranjjim (계란찜)

This side dish, in which an egg is beaten into a bowl, lightly salted and steamed into a spongy, pale yellow cake, is absolutely essential when eating spicy food. 

Similar in consistency to soft tofu (sundubu), but with more flavor, gyeranjjim is sometimes made with diced mushrooms, carrots, zucchini, leeks, and sesame seeds sprinkled on top.

The gyeranjjim at Korean barbecue restaurant Guiga, if lacking in vegetable toppings, is nonetheless as fluffy and yellow as gyeranjjim should be. Changcheon-dong 52-8, Seodaemun-gu, Seoul (구이가, 서울특별시 서대문구 창천동 52-8); +82 2 326 2292

Mustard and vinegar are optional.

34. Naengmyeon (냉면)

In Korea we wait for summer just so we can start eating naengmyeon every week. The cold buckwheat noodles are great as a lightweight lunch option or after Korean barbecue, as a way to cleanse the palate. 

Mul naengmyeon, or “water” naengmyeon, hailing from North Korea’s Pyeongyang, consists of buckwheat noodles in a tangy meat or kimchi broth, topped with slivers of radish, cucumber, and egg, and seasoned with vinegar and Korean mustard (gyeoja). 

Bibim naengmyeon, or “mix” naengmyeon, generally contains the same ingredients, but minus the broth. The noodles are instead covered in a sauce made from chili paste. 

Try the naengmyeon at Sambong Naengmyeon -- basic, inexpensive, and tasty! (Jamwon-dong 58-24, Seocho-gu, Seoul (삼봉냉면, 서울특별시 서초구 잠원동 58-24 ); +82 2 599 3367

dotori mukNutty, spicy, sweet and fresh.

35. Dotorimuk (도토리묵)

This light brown jello, made of acorn starch, is served cold, frequently with a topping of chopped leeks and soy sauce as a side dish, or as an ingredient in Dotorimuk salads and dotorimukbap (dotorimuk with rice). 

Like tofu, dotorimuk, while nutritious and vegan-friendly, can taste bland on its own. The flavor, which is unique, can only be described as acorn -- bitter rather than nutty. But although dotorimuk may be an acquired taste, most dotorimuk dishes have a host of appetizing spices and condiments to help the process along.   

Simhaksan Dotoriguksu in Paju has a dotorimuk muchim that is spicy, sweet, and fresh. 1096-4 Dongpae-ri, Gyoha-eup, Paju-si, Gyeonggi-do (심학산 도토리국수, 기도 파주시 교하읍 동패리 1096-4); +82 31 941 3628

36. Mudfish Soup (추어탕)

This spicy soup has a consistency closer to that of stew. Although mashed and boiled to the point where it is unrecognizable, chueotang is named for the freshwater mudfish (chueo) that constitutes the main ingredient. 

But the selling point of this soup is the coarse yet satisfying texture of the mudfish and the vegetables -- mung bean sprouts, dried radish greens, sweet potato stems, and most of all the thin, delicate outer cabbage leaves. 

The chueotang at Gumasan sells authentic Southern-style chueotang for ₩9,000 a bowl. 43 Yeouido-dong, Yeongdeungpo-gu, Seoul (구마산서울특별시 영등포구 여의도동 43); +82 2 782 3269

bulgogiFire, meet meat.

37. Bulgogi (불고기)

If galbi represents Korean barbecue, then bulgogi’s playing field is Korean cuisine as a whole. This well-known sweet meat dish, which has existed in some form for over a thousand years, was haute cuisine during the Joseon Dynasty.

The dish is also a fusion favorite: bulgogi-flavored burgers are part of the menu at fast food franchise Lotteria, and there have also been sightings of other adaptations like the bulgogi panini. 

If you just want some old-school open-fire bulgogi, head over to Samwoojeong for this quintessential Korean grilled beef. 40-1 Jamsil-dong, Songpa-gu, Seoul (삼우정, 서울특별시 송파구 잠실동 40-1); +82 2 2143 7895

ppongtwigiInexplicably, ppeongtwigi has recently gained attention as a nutritious “diet food.”

   

38. Ppeongtwigi (뻥튀기)

If you’ve ever been lucky enough to get stuck in daytime Seoul traffic, you will see the ppeongtwigi sellers emerge from nowhere and park themselves in the center of the highway. Their fearlessness is a sure sign that your car won’t be budging for a while yet.  

Ppeongtwiti is onomatopoeic. The ppeong represents the sound that rice makes as it pops, and there really isn’t much else to the snack but that -- popping. 

If you’re feeling tired of all the greasy, barbecue-flavored, chocolate-covered, and over-packaged snacks that most stores stock today, try a handful of this relatively Spartan treat. It’s unexpectedly addictive. 

The best places to find it are at the local seller down the street. If you can't find him, order online atJangsu Gangnaengi

nakji bokkumThis octopus will set your mouth on fire.


39. Nakji bokkeum (낙지볶음)

In this enduring favorite, octopus is stir-fried with vegetables in a sauce of chili paste, chili powder, green peppers, and chili peppers -- ingredients that would be spicy enough on their own, but which all congregate to create one extra fiery dish. 

When it’s done right, the chewy, tender octopus swims in a thick, dark red, caramelized sauce, so good that you can ignore the fact that it sets your mouth aflame to keep eating. 

Baetgodong in Gangnam specializes in stir-fried baby octopus and squid. Their prices are above average, but then again, so is their taste. Pop in at lunchtime to enjoy their slightly reduced rates. Sinsa-dong 663, Gangnam-gu, Seoul (뱃고동, 서울특별시 강남구 신사동 663번지);+82 2 514 8008

 

bingsuFinally, flakiness is a virtue.

40.  Bingsu (빙수)

In this delectable summer dessert, sweetened red beans (pat) and tteok are served on a bed of shaved ice (bingsu). Variations will include condensed milk, misutgaru, syrup, ice cream, and corn flakes. 

Then there are, of course, the variations on the bingsu, where the pat is sometimes entirely replaced by ice cream or fruit. 

Classic patbingsu, however, is too beloved to lose ground to the newcomers -- come summer, every bakery and fast food restaurant in Seoul will have patbingsu on its dessert menu. 

C Four Cake Boutique in Sinsa-dong has, among the other bingsu varieties on its menu (milk tea bingsu, green tea bingsu), the classic patbingsu. The prices are steep, but the bingsus  match the price, in taste and appearance. The shaved ice mound towers well above the rim of the glass, and the pat and tteok come in a separate bowl. 529-4 Sinsa-dong, Gangnam-gu, Seoul (C4, 서울특별시 강남구 신사동 529-4); +82 549 9946 

 

   

 

 

 

 

 

街頭食品,休閒食品,辛辣的燉菜的自虐嘴:這40個菜是必不可少的朝鮮心臟,靈魂和消化道

解酒燉解酒?忘記毛狗,牛的SIP血。

1.Hangover燉(해 장 국

鑑於韓國的專用飲酒文化,這並不奇怪,韓國的宿醉固化文化是同樣發達,從前期喝飲料後飲用飲料的辛辣和熱氣騰騰的燉菜和湯光榮的數組。 

實現了從牛肉湯,白菜,豆芽,蘿蔔和凝結的牛血塊,深感滿意的味道沒有奇蹟在早晨發動你的大腦呆滯。 

Chungjinok一直在haejang-谷自1937年以來,所以他們必須做正確的事情。24鐘路1街,首爾(청 진 옥 서 울 특 별 시 종 로 가 24) ; +82 2 735 1690

泡菜最流行的“金”在韓國。

2,泡菜(김 치

追溯至新羅王朝(約2000年前),泡菜是心愛的麻辣搭檔在每一個韓國的表。它是由醃製和保存發酵白菜在床上的辣椒,大蒜,生薑,蔥製成。 

冒險的感覺?交換你的正常的紅捲心菜泡菜ggakdugi(切碎蘿蔔泡菜),在gimbap餐廳一個流行的一面。Yeolmumul泡菜是年輕的蘿蔔秸稈浮在濃郁的湯做了一個不太辣泡菜。   

對於選擇手工製作的泡菜,嘗試網上賣泡菜泡菜實。   

3,軟燉豆腐(순 두 부 찌 개

嫩豆腐,蛤蜊和辣肉湯雞蛋嗎?這種流行的燉菜是意想不到的味道組合產生愉快的感覺,一個典型的例子。 

軟豆腐 - 打破入燉蓬鬆塊 - 持有蛤蜊的味道,並作為從整體辣味一種解脫。

適當sundubu-jjigae採用的是傳統的陶罐,旨在保持熱量。雞蛋是破解放入燉服後,和廚師的碗裡面。

Jaesun Sikdang有韓國博客讚賞地嗡嗡其雄心勃勃的菜單:四種sundubu jjigae,全部為小於₩6,000182-3論峴1洞,江南區(제 순 식 당 ,  서 울 특 별 시 강 남 구 논 현 1 동 182 - 3) ; +82 2 514 3864

五花肉所以,多汁,脂肪,你甚至不需要調味品。

4,五花肉(삼 겹 살

吃的五花肉餐廳的最好的部分是氣氛 - 一個歡快的一方燒酒鏡頭穿插,豬肉片火熱上燒烤,並高喊“多一個份量,請!” 

配上生菜,紫蘇葉,切片洋蔥和生蒜泡菜,它的暈開在ssamjang(豆醬的組合稱為“大醬”和辣椒醬叫'辣椒醬')或鹽和胡椒粉麻油。 

Bulzip五花肉在弘大供應美味的豬肉燒烤,每天24小時。西橋洞,麻浦區,首爾( 벌 집 삼 겹 살 , 서 울 특 별 시 마 포 구 서 교 동 ); +82 2 323 3384; www.bulzip.co.kr

油膩和厚?必須從中國菜借來的。

5,Jjajangmyeon(짜 장 면

儘管最初是一個中國菜,韓國採取了麵條和創建保存只有一個模糊的相似之處其前身中國較厚,yummier版本。(想想紐約人,他們已經與比薩做的奇觀。)

它不會是一個輕描淡寫地說沒有這個菜韓國飲食不會是相同的 - 大多數韓國人吃了一個星期至少一次,並有快速撥號自己喜歡的jjajangmyeon遞鋪。 

Yangjagang,660-15新沙洞,江南區( 양 자 강 ,  서 울 특 별 시 강 남 구 신 사 동 660-15  ; +82 2 543 2233

6。 Chimaek(치 맥

Chimaek,簡稱“雞,maekju(啤酒)”其實不是一盤菜,而是一個機構。這個光榮的配對有兩個令人驚訝的世俗的食物:炸雞和啤酒。 

無論一半,雞也不啤酒,尤為引人注目自身。但他們的知名度作為聯合實體演示了一個輝煌的組合數以百萬計的韓國人吃盡每個週末。 

在煎鍋中新村需要chimaek非常認真:2-2 Changcheon洞,西大門區,首爾( 더 후 라 이 팬 ,  서 울 특 별 시  서 대 문 구 창 천 동 2-2 번 지); +82 2 393 7707

拉麵國際符號為學生和單身生活。7。方便麵(라 면

任何人都可以按照對拉麵包裝背面的方向燒開水,​​灑在香料包,但鑑賞家將增加像罐頭金槍魚,雞蛋和奶酪額外增強風味。 

需要對如何做一些指點?嘗試Ilgongyuk Lamyun在弘大,命名為一天的時間,當拉麵據說味道最佳:106為下午10:06。其升級的拉麵菜餚充滿了一切從豆芽,豆腐,以貽貝和裙帶菜。彷彿這還不夠,所有餐點都配有免費供應雞蛋,糯米,和烤麵包。 

2 /女性Prugio桑嘎,486西橋洞,麻浦區,首爾(일공육라면,서울특별시마포구서교동486번지푸르지오상가2층); +82 3142 1241

8,燉泡菜(김 치 찌 개

關於泡菜鮮為人知的事實是它的多功能性在衍生的菜餚,其中包括一個類別一個屬於自己的整體轉換的成分。

在泡菜jjigae,紅色捲心菜泡菜切碎,炒中石油,中熟豆腐,玻璃紙麵條,豬肉(有時金槍魚),和其他蔬菜。 

儘管燉的債務,以泡菜,你就知道它已經進入了自己,當它配上泡菜作為配菜。 

嘗試Gwanghwamunjip泡菜Jjigae泡菜jjigae泡菜jjigae總是意味著要:猥褻橙色和可恥的美味。43 Dangju洞,鐘路區首爾(광 화 문 집 김 치 찌 개 , 서 울 특 별 시 종 로 구 당 주 동 43); +82 2 739 7737

9。陸軍燉(부 대 찌 개

這種大雜燴燉香腸,垃圾郵件,美國奶酪,方便麵,打糕,以及各種蔬菜的歷史可以追溯到朝鮮戰爭的後果。 

因為肉很少,廚師發現創造性的替代品從美軍基地駐紮在漢城,所以燉的名字剩餘的食物。 

雖然肉自此成為豐富的,沒有垃圾郵件一個buddae jjigae是難以想像的。

財SSI Ajeossi Buddaejjigae有無限續杯的大米和拉麵的麵條。54-32明洞2街,中區,首爾(최씨아저씨부대찌개,서울특별시중구명동2가54-32); +82 70 8871 6788

ganjang GYE張什麼他們不能發酵那邊?

10,醬油蟹(간 장 게 장

Ganjang gejang,或者蟹醃在醬油,可以很容易上癮,它常常被親切地稱為“米賊”的笑話是,你繼續吃更多的飯只是讓你可以有更多的gejang因為它只是那麼好。 

稍微撲鼻,誘人苦,辛,寒,味道可能會作為第一次出國的衝擊。但韓國人,gejang已經雕刻出一個利基為自己作為一個更核心的不是一個插曲給其他海產品。 

親Ganjang Gejang 在新沙洞是超過四分之一個世紀的歷史。27-1蠶院洞,瑞草區,首爾( 프 로 간 장 계 장 ,  서 울 특 별 시  서 초 구 잠 원 동 27-1) ; +82 2 543 4126

CNNGo相關文章:首爾最好的麵條

 

tteokbokki完美的小吃為牙醫後,嘖嘖。

11。Tteokbokki(떡 볶 이

這個標誌性的橘紅色的街頭食品是如此受歡迎,有一個在首爾整個鎮只有致力於蒸熟,切片年糕(打糕),在甜美和辛辣醬辣椒醬煮熟的魚酥(關東煮)和蔥花。   

廚師已經知道把各種調料裡面的東西,從黑豆醬為純老番茄醬。聯繫我們受虐狂,但有一點是肯定的:更多的辣椒,就更好了。 

新堂洞Tteokbokki鎮,新堂1洞,中區,首爾( 신 당 동  떡 볶 이 타 운 , 서 울 특 별 시 중 구 신 당 1 동 )

12。Gopchang(곱 창

Gopchang是指從豬小腸和牛,其中,切成圓形的區域,可烹製成的湯,炒,或烤。   

烤,gopchang是韓國燒烤文化的另一個重要方面。有嚼勁而不橡膠,它更喜慶比五花肉了一下,雖然它仍然是一個堅定樸實的食物。 

因為大多數上班族在韓國可以告訴你,這是神聖與燒酒。 

對於一些更與眾不同,嘗試用葡萄酒Seolhalmeoni Gopchang gopchang。227 Hyoje洞,鐘路區首爾(설할머니곱창,서울특별시종로구효제동227); +82 10 9486 1229

參雞湯誰需要佳得樂補充,當你有年輕的水煮雞?

13,參雞湯(삼 계 탕

沿著自虐持續緊張,韓國有一個俗語說得好,“打熱與熱。”這也就意味著韓國人愛吃煮上最熱的夏天天熱食。 

最具代表性的這些是參雞湯,一個厚厚的,糯米湯,在其深處沸騰整個毛絨雞浮動。 

烹飪過程中的色調下人參的簽名辛酸和留下一個奇怪的吸引力,味芳香代其出席 - 一個味道瀰漫整個鳥歸結為一個多汁柔軟。 

頭部到流行的Tosokchon參雞湯附近景福宮的一些健康煮鳥 - 但是請記住,以極大的名氣都大排長龍。85-1 Chebu洞,鐘路區首爾(토속촌삼계탕,서울특별시종로구제부동85-1); +82 2 737 7444

14,拌飯(비빔밥)

這個韓國午餐在一個碗混合在一起米飯的簡單的沙拉,混合蔬菜,大米,牛肉,雞蛋和,用香油和辣椒醬調味的一團。雖然從昔日的朝鮮國王很可能在如何皇家菜已經變得如此根深蒂固到群眾的口感感到震驚,我們愛怎麼便宜和快速,我們可以吞噬我們最喜歡的午餐。  

拌飯餐廳Gogung在明洞有精美的佈置拌飯的一個誘人的菜單。12-14忠武-RO 2街,中區(고 궁 , 서 울 특 별 시 중 구 충 무 로 2 가 12-14); +82 2 776 3211

gimbap所以擠滿了肉和蔬菜,它的內午餐飯盒。

15。Gimbap(김 밥

使得gimbap的過程類似於千花的意大利玻璃製品的技術,而事實上,成品gimbap往往看起來太漂亮太吃。 

炒蔬菜,牛肉,甜醃蘿蔔,和大米,熱軋和緊緊包裹在紫菜(GIM)的表,然後切成一口大小的圓。 

Kkoturi Gimbap有gimbap如此之好,連端(這通常被視為主要是沒用的,像一個三明治的結殼)是由他們的顧客珍惜。至少,這是他們的說法。#101 Koggiri Sangga,615-1新沙洞,江南區,首爾( 꼬 투 리 김 밥,  서 울 특 별 시  강 남 구 신 사 동 615-1 코 끼 리 상 가 101 ); +82 2 515 1259

16,大醬(된 장

當人們想到的亞洲美食,他們往往認為醬油。但是醬油實際上是這個大豆的產品,從在過程過於複雜,在這裡描述的乾燥和發酵大豆製成糊狀​​的副產品。 

這個棕色,紋理貼是不是最漂亮的食物在世界上,像澳大利亞的Vegemite,味道需要一些時間來適應。但是,一旦那個味道是後天,好運試圖讓離不開它。 

一些餐館服務自身的大醬,但Solnamugil大醬Yesul供應大醬拌飯。103-8明倫4街,鐘路區首爾(솔 나 무 길 된 장 예 술 , 서 울 특 별 시  종 로 구 명 륜 가 103-8; +82 2 745 4516

17。Gamjatang(감 자 탕

大多數gamjatang地方是24小時開放,因為韓國人往往在清晨的渴望這種燉作為替代解酒燉。 

這豐盛的特色菜土豆(gamja),韭菜,地面紫蘇籽,和豬肉位煮熟的豬骨湯。這個燉的真正吸引力在於紫蘇種子,這也許是比肉更重要的是風味獨特的味道。 

金剛山Gamjatang   被說成是韓國演員趙在李仁星的最愛。345-18 Myeongil洞,江東區,首爾(금 강 산 감 자 탕서 울 특 별 시  강 동 구 명 일 동 345-18); +82 2 442 7714

iStockphoto的這使傳統的煎餅看起來像白麵包。

18。Haemul Pajeon(해 물 파 전

香脆和灌裝,韓國煎餅味道最好的當涉及佈滿了貝類,烏賊等品種的海鮮,讓haemul(海鮮)pajeon。 

並與傳統的韓國米酒的同伴,米酒,pajeon使完美的一餐,以備不時之需。 

“Pajeon巷”,由慶熙大學,擁有一些在首爾最擁擠的pajeon的地方,並在那裡上方是Nageune Pajeon。139-3祭基洞,東大門區,首爾( 나 그 네 파 전 ,  서 울 특 별 시 동 대 문 구 제 기 동 139-3 ; +82 2 926 9077

19。Jjambbong(짬 뽕

這道菜是soupier,辣對口jjajangmyeon和他們一起構成了韓國中國送貨上門美食的核心。 

但是,雖然麵條主宰的絕對數量,洋蔥和辣椒油條款味湯是真正值得你的關注。隨著辣椒油飽和洋蔥等蔬菜上的頂面豐富金額,很少有人能整完這個菜,但許多嘗試。 

Hongshiwon,Bongchun洞871-77,冠岳區,首爾( 홍 시 원 ,  서 울 특 별 시  관 악 구  봉 천 동 871-77);  +82 883 4339 

聖代新地血腥的聖代。

20,新地(순 대

另外街頭食品,聖代是一種香腸的,在內容上血布丁類似,在蒙古菜的根。“真正的”聖代是豬大腸用玻璃紙麵條,蔬菜和肉類餡,但即使你吃了擺地攤的版本,它採用了合成替代的豬大腸,你仍然可以享受肺和肝上側。百勝。 

品嚐其他品種的這個心愛的食物,盡量Wonjo新地鎮Sillimdong,在那裡你可以挑選擠滿了soondae賣家幾層樓之間。新林洞1640至1631年,冠岳區,首爾( 원 조 순 대 타 운 ,  서 울 특 별 시  관 악 구  신 림 동  1640至1631年) ; +82 2 884 7565

CNNGo相關文章:佳爾bindaetteok:弗利'好韓國煎餅

 

kongguksu韓版的蛋白質動搖的。

21。Kongguksu(콩 국 수

這個季節菜可能味道清淡一些,但一旦你學會享受這個bean的淡淡的香味,您將獲得這個寒冷的,滑膩,質感的麵條,沒有其他的菜就能夠滿足在夏天的味道。

如果面色蒼白,春綠切絲放在手上地面,雪白的大豆黃瓜不提示你,kongguksu是一種高營養的菜,也恰好是素食友好。 

Matjarang在大峙洞,據說有最好的kongguksu溪南。 987-7大峙洞2洞,江南區,首爾( 맛 자 랑 ,  서 울 특 별 시 강 남 구  대 치 2 동  987-7); +82 2 563 9646

kalguksu你的呼吸將保持吸血鬼了。

22。Kalguksu(칼 국 수

壞kalguksu可以非常糟糕。但良好的kalguksu是神聖的。 

雖然大多數kalguksu地方都會加入香菇,南瓜切片,和海鮮或雞肉麵條和肉湯的基本成分,在一天kalguksu年底大約是平原的樂趣。

你不能得到比Chanyangjip鐘路多青白。這個地方一直擔任kalguksu群眾自1965年以來的₩200碗,並顯示出放緩的跡象-它的古樸外觀,但不要被愚弄。27 Donui洞,鐘路區首爾( 찬 양 집 ,  서 울 특 별 시  종 로 구  돈 의 동  27);+82 2 743 1384

seollung堂如果石頭湯的存在,它的味道是這樣的。

23,牛骨頭湯(설 렁 탕

這牛骨湯是由它的乳白色的顏色和稀疏成分容易辨認。頂多seolleongtang肉湯將包含麵條,切碎大蔥,肉​​幾片。 

然而,對於這樣一個節儉的投資,結果是有益的。有沒有像一個熱氣騰騰的一碗seolleongtang在一個寒冷的冬日,鹹魚和穿插自己的口味,並輔以不外乎大米和ggakdugi泡菜。  

麻浦確定在麻浦區供應seolleongtang來自韓國的牛肉製成,並有兩個選項seolleongtang:“常規”和“特殊”。50-13永剛洞,麻浦區,首爾( 마 포 옥 ,  서 울 특 별 시  마 포 구 용 강 동  50-13);  +82 2 716 6661

24。Tteokguk(떡 국

本來tteokguk是嚴格吃掉朝鮮新年的第一天以示吉祥和另一年的年齡的獲得。自定義更有意義,如果你覺得在韓國:習慣用法,成長了一歲被表示為“吃一年。” 

但這個菜的橢圓形年糕切片,雞蛋,紫菜紫菜,偶爾餃子肉為基礎的肉湯,現在吃一年四季,不論年齡或季節。 

在長庚在仁寺洞的tteokguk供應tteokguk與肉餃子一年之久-除外假期。30-11寬勳洞,鐘路區首爾(,  서 울 특 별 시  종 로 구  관 훈 동  30-11); +82 2 733 9240 

大醬韓國人從來沒有見過一個貼,他們不能變成燉。

25,大醬jjigae(된 장 찌 개

這個不起眼的,一眼認出燉肉是韓國最心愛的食物之一。 

配料很簡單:大醬,豆腐,蘑菇,青椒,大蔥,以及為增加風味的鳀魚或兩個。添加大米和泡菜就在旁邊,你有一頓飯 - 必要沒有其他的配菜。 

而其獨特的辣味可能拋出一些下來,是非常有味道是一周後保持它在朝鮮表星期。

享受一碗大醬jjigae在Ttukbaegijip也不過區區₩4,000元,慶祝其深刻的和令人滿意的味道。5-1貫鐵洞,鐘路區首爾(뚝 배 기 집 , 서 울 특 별 시  종 로 구  관 철 동  5-1); +82 2 2265 5744

排骨的關鍵,而喜歡在韓國?拿著鉗子。

26,排骨(갈 비

排骨,意思是“筋”,可以在技術上來自豬肉,甚至雞肉,但是當你只是說“排骨”無修飾詞,你在說什麼肉厚板醃在醬油的混合物,切碎的大蒜和糖和烤過適當的火災。 

當然,牛肉排骨可以用來作湯(galbitang)和蒸排骨(galbijjim)。但這些菜,而優秀的在自己的權利,由他們烤領袖黯然失色。 

當然,也有更便宜的選擇了,但排骨可能是一個高端的菜,和臭名昭著的Byeokje排骨在班吉不會讓你忘記它。205-8班吉1洞,松坡區,首爾( 벽 제 갈 비 ,  서 울 특 별 시  송 파 구  방 이 1   205-8); +82 2 415 5522

27,春川烤雞肋(춘 천 닭 갈 비

在排骨光譜的另一端是低預算的學生最喜歡的春川烤雞肋。 

在這個菜,雞肉塊被醃製的辣椒醬等調料醬,煸炒一大盆用打糕,白菜,胡蘿蔔,紅薯片。 

因為紅烤雞肋醬飛濺的傾向,這是經常可以看到很多食客穿著圍裙在他們的衣服,因為他們煮了吃。 

在619肋骨,每份是₩9000米; 從辛辣休息新增gamjajeon的命令(土豆煎餅)。104-8大峴洞,西大門區,首爾( 춘 천 닭 갈 비 ,  서 울 특 별 시  서 대 문 구  대 현 동  104-18); +82 2 313 0619

28。Bossam(보 쌈


bossam一個非常朝鮮的方式吃豬。

由於是經常出現的情況有很多韓國的肉類菜餚,Bossam其核心很簡單:清蒸豬肉。 

但關鍵這個菜是清蒸豬肉切成正方形多吃菜,精心包裹在生菜,紫蘇,或泡菜的葉子,並塗上了蘸醬稍大。有兩種傳統的選項:ssamjang,做辣椒醬和大醬(大醬),或saeujeot,由微小的蝦醃製一個痛苦的粉紅色咸醬。 

包裝和浸漬是必不可少的。  

嘗試Nolboo Bossam,其中bossam及其相關的小菜綁成方便的集合,你可以為了降低價格。大峙洞899-3,江南區,首爾( 놀 부 보 쌈 , 서 울 특 별 시  강 남 구  대 치 동 899-3); +82 2 556 2232

29。Agujjim(아 구 찜

Agujjim,也被稱為agwijjim,是海鮮菜,由琵琶魚紅燒的在床上芹菜和豆芽。這是因為辣,因為它看起來:整個菜是一個明亮的顏色偏紅,從辣椒粉,辣椒醬,並在調味品中使用辣椒。 

在琵琶魚,這是相當正確地稱為白,堅定割肉“海牛肉”,是肉和灌裝。和水芹菜和豆芽是佔了大多數的菜糾結不只是有裝飾:對水芹是餡餅和豆芽脆。 

嘗試著名的agujjim在海鮮餐廳Getmaul。Poongwon大廈449-16城內洞,江東區,首爾( 갯 마 을 , 서 울 특 별 시 강 동 구 성 내 동 449-16); +82 2 487 ​​2102

japchae還有一個原因,音樂劇對玻璃紙全部歌曲。

30。Japchae(잡 채

Japchae,玻璃紙麵條,豬肉和蔬菜什錦炒醬油配菜,使得它的最頻繁的出現在節日和聚餐。 

有監管的蔬菜japchae精確的分類沒有明確的規則,但大多數的食譜不會從香菇,胡蘿蔔,菠菜,洋蔥,韭菜和公司標準收取流浪遠。

在新沙洞三洞gyojagwan供應的辣椒japchae平均拼盤。客戶還可以通過與japchaebap,這是指japchae飯就在身邊的另一種方式去選擇的面更小,更便宜的樣品。615新沙洞,江南區,首爾(산 동 교 자 관 , 서 울 특 별 시  강 남 구  신 사 동  615);  +82 2 514 2608

CNNGo相關文章:5韓國的方法吃豬

 

dubukimchi只需添加一些燒酒和 - 變戲法似的 - 主菜變成配菜。

31。Dubukimchi(두 부 김 치

這適當的脫皮督捕(豆腐),炒泡菜,煸炒豬肉的組合是在天上做了一個三人。該督捕,這對自己的被平淡的潛力,有豬肉添加物質和泡菜,以增加風味。 

另一種偉岸的同伴酒精,尤其是在比較傳統的酒吧和餐館,dubukimchi使得燒酒幾乎可口。  

嘗試一些dubukimchi,沒有或沒有燒酒,在Wonjo Halmeoni Dubujip。2 /女性仁王大廈85-9 Gugi洞,鐘路區首爾; ( 서 울 특 별 시  종 로 구  구 기 동  85-9  인 왕 빌 딩 2 층 );  +82 2 379 6276 

32。Hobakjuk(호 박 죽

hobakjuk沒什麼說:“快點好起來”就像一碗金色的粥,這種粘稠,黃色,橙色粥,或煮粥,獲取其獨特的色澤和風味的南瓜,其同名,其主要成分。將南瓜去皮是,煮,並兌入糯米粉,其結果是一碗粥這麼滑膩,金黃,香甜的,在某些方面,它似乎更布丁比粥。 

Hobakjuk經常擔任開胃餐點,或作為保健食品:它是從那些腸道問題困擾據說有益的。醫藥科學的細節不談,這不難想像,這個圓潤,溫和的風味餐可以治愈。 

Daeyeo,44-4汝矣島洞,永登浦區,首爾( 대 여 , 서 울 특 별 시  영 등 포 구 여 의 도 동 44-4); +82 2 783 6023

33。Gyeranjjim(계 란 찜

吃辛辣食物時,這種配菜,其中一個雞蛋被打成了一個碗,輕輕醃,蒸成海綿狀,淺黃色的蛋糕,是絕對必要的。 

類似的一致性,嫩豆腐(sundubu),但更多的風味,gyeranjjim有時與切塊香菇,胡蘿蔔,西葫蘆,韭菜等灑在上面芝麻製成。

在韓國燒烤店Guiga的gyeranjjim,如果缺乏蔬菜澆頭,仍然是作為蓬鬆,黃如gyeranjjim應該的。Changcheon洞52-8,西大門區,首爾( 구 이 가 ,  서 울 특 별 시  서 대 문 구  창 천 동  52-8);+82 2 326 2292

芥末和醋都是可選的。

34,冷面(냉 면

在韓國,我們等待的夏天,所以我們就可以開始每星期吃冷面。冷蕎麥麵是偉大的,因為一個輕量級的午餐選擇或韓國燒烤之後,作為一種潔淨的口感。 

MUL冷面,或“水”冷面,朝鮮的平壤歡呼,由蕎麥麵在濃郁的肉或泡菜湯,配上蘿蔔,黃瓜和雞蛋,和經驗豐富的醋和芥末韓國(gyeoja)的條子。 

Bibim冷面,或“混合”冷面,一般含有相同的成分,但減去的肉湯。麵條,而不是覆蓋從辣椒醬製成調味汁。 

試試冷面在三峰冷面-基本的,價格便宜,又好吃!(蠶院洞58-24,瑞草區,首爾( 삼 봉 냉 면 , 서 울 특 별 시  서 초 구  잠 원 동  58-24); +82 2 599 3367

dotori木堅果,辣,甜,鮮。

35。Dotorimuk(도 토 리 묵

這種淺棕色果凍,做成橡子澱粉,供應冷,經常與切碎的韭菜和醬油作為配菜,或在Dotorimuk沙拉和dotorimukbap成分(dotorimuk飯)的摘心。 

如豆腐,dotorimuk,而營養和素食友好的,可以品嚐清淡自身。的味道,這是獨一無二的,只能被描述為橡子 - 苦澀的,而不是有嚼頭。但是,雖然dotorimuk可能是後天的味道,最dotorimuk菜有許多美味的香料和調味品,以推動這一進程。   

Simhaksan Dotoriguksu在坡州有一個dotorimuk muchim就是辣,甜,鮮。  1096-4 Dongpae裡,交河邑,坡州市,京畿道( 심 학 산 도 토 리 국 수 ,   기 도  파 주 시  교 하 읍  동 패 리  1096-4); +82 31 941 3628

36,泥鰍湯(추 어 탕

這辣湯有一致性更接近燉。雖然搗碎煮沸的地步,它是無法識別的,chueotang被命名為淡水泥鰍(chueo)構成的主要成分。 

但此湯的賣點是粗又滿足泥鰍的質地和蔬菜 - 綠豆芽,蘿蔔幹青菜,紅薯莖,最重要的輕薄,細膩外白菜葉。 

在Gumasan的chueotang銷售正宗南方風格chueotang為₩9,000元一碗。43汝矣島洞,永登浦區,首爾(구 마 산 ,  서 울 특 별 시  영 등 포 구  여 의 도 동  43)  +82 2 782 3269

烤肉消防,滿足肉。

37,烤肉(불 고 기

如果排骨代表韓國燒烤,然後烤肉的比賽場地是韓國料理作為一個整體。這個著名的甜葷菜,已以某種形式存在了一千多年,是在朝鮮王朝的高級菜餚。

這道菜也是一個融合的最愛:烤肉味的漢堡是在快餐食品專營樂天利的菜單的一部分,並且還不斷有其他的修改,如烤牛肉帕尼尼的踪跡。 

如果你只是想要一些老派的明火烤肉,頭向Samwoojeong這個典型的韓式烤牛肉。40-1蠶室洞,松坡區,首爾( 삼 우 정 ,  서 울 특 별 시  송 파 구  잠 실 동  40-1); +82 2 2143 7895

ppongtwigi令人費解的是,ppeongtwigi最近受到關注的一種營養豐富的“減肥食品”。

 

38。Ppeongtwigi(뻥 튀 기

如果你曾經幸運地卡在白天首爾的交通,你會看到ppeongtwigi賣家不知從哪兒冒出並自行停在公路的中央。他們的無畏是一個明確的信號,你的車會不會被budging一會兒呢。  

Ppeongtwiti是擬聲。該ppeong表示大米使得它彈出的聲音,真的沒有很多其他的零食但是 - 大跌眼鏡。 

如果你感覺累了所有的油膩,燒烤味,巧克力覆蓋的,和過度包裝的零食,大部分門店股票今日,嘗試了一把這種相對斯巴達治療的。這是意外上癮。 

找到它最好的地方是在當地的賣家在街上。如果你不能找到他,在網上訂購長壽Gangnaengi。 

nakji bokkum這個章魚將設置你的嘴著火。


39。Nakji bokkeum(낙 지 볶 음

在這種經久不衰的喜愛,章魚炒蔬菜中辣椒醬,辣椒粉,青椒和辣椒醬 - 成分,將是對自己不夠辣,但所有的聚集創造一個額外的火熱菜。 

當它這樣做的權利,在一個厚厚的,暗紅色,焦糖醬,那麼好,你可以忽略它設置你的嘴輝耀,以保持飲食的事實,有嚼勁,嫩章魚游泳。 

Baetgodong江南擅長炒小章魚和魷魚。它們的價格都高於平均水平,但話又說回來,所以是他們的口味。流行吃午飯的時候享受其速率略有降低。新沙洞663,江南區,首爾( 뱃 고 동 ,  서 울 특 별 시  강 남 구  신 사 동  663 번 지 );+82 2 514 8008

bingsu最後,不穩定性是一種美德。

40。Bingsu(빙 수

在這個夏天的美味甜點,甜紅豆(PAT)和打糕被送達床刨冰(bingsu)的。變化將包括煉乳,misutgaru,糖漿,冰淇淋和玉米片。 

再有,當然,在bingsu,那裡拍拍有時完全由冰淇淋或水果取代了變化。 

經典patbingsu,但是,太​​心愛的攻城略地的新人 - 夏天來,在每首爾麵包店和快餐店都會有patbingsu的甜點菜單上。 

C四蛋糕精品在新沙洞有,在其他bingsu品種其菜單(奶茶bingsu,綠茶bingsu),經典patbingsu上。價格是陡峭的,但bingsus匹配的價格,在味道和外觀。該刨冰丘塔遠高於玻璃的邊緣,並且輕拍和打糕來在一個單獨的碗。529-4新沙洞,江南區,首爾( C4,  서 울 특 별 시  강 남 구  신 사 동  529-4); +82 549 9946 

 

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